Trader Vic's Crab Rangoon

Trader Vic's Crab Rangoon
Copycat Recipe

Makes 24 wontons

8 oz fresh or canned crab meat (or smoked salmon)
8 oz cream cheese with chives, softened (I use Western brand)
1/2 tsp Worcestershire sauce
1/2 tsp soy sauce
1/2 tsp fresh grated ginger
1/2 tsp freshly squeezed lemon juice
1 green onion, finely minced
Freshly ground black pepper to taste
24 store-bought wonton wrappers, round or square
1 tbsp cornstarch
2 tbsp water
1 egg yolk
vegetable oil for frying

In a large bowl, combine the fresh crab meat with the cream cheese. Fold in the remaining ingredients up to the wonton wrappers and blend to a paste. Taste for seasoning and set aside.

Create the wonton sealing mixture by dissolving the cornstarch in the 2 tablespoons of water. Add the egg yolk and stir until well-incorporated and smooth and set aside.

Place a heaping teaspoon on each wonton. Dip your finger in the egg/cornstarch sealing mixture and lightly paint the borders of the wonton wrapper. Encase the crab filling by folding over the edges of the wrapper to create a triangle or crescent, depending on the shape of the wonton wrapper. Press down to seal the edges with your fingertips. Using the back of a fork, ensure that the wontons are sealed by gently crimping the borders to create a fluted edge. To create a Trader Vic's style beggar's purse, gather all four corners together and pinch or twist to seal. Repeat with remaining wontons.

Preheat oven to 200°F. Heat oil in a large, heavy-bottomed pot until it reaches the temperature of 350°. Working in batches, fry the wontons until crispy and golden brown, about 3-4 minutes. Drain the wontons on paper towels and keep them warm in the oven while you continue frying the remaining batches. Serve with plum sauce, or hot mustard for dipping, if you like.

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